Whenever I’m in the Boston area to visit with family one of my new favorite restaurant stops is Mamaleh’s Deli in Cambridge, Massachusetts. I made a promise to myself after my visit in December that whenever my next trip to Boston would take place I would find a way to be more than a diner at Mamahleh’s. My goal was to manage to get an interview with one of the co-owners so I could get the inside story on this wonderful place. I managed to do just that in March. I had the opportunity to talk with Alon Munzer and it was great fun. Alon was generous with his time and was a wonderful host and even better we had a great conversation about Mamaleh’s. I hope you enjoy the episode and if you get a chance to stop in let them know you heard about their deli from The Big Schmear! I also encourage you to try out his family recipe for Chopped Liver.
I had a great time talking with Sarah Klegman, co-founder of Challah Hub. This is another virtual challah story taking place in Los Angeles. Sarah and I talked a lot about challah and about Sarah’s life outside of baking. At the very least you owe it to yourself to check out Challah Hub’s website for amazing photos of what’s possible with Challah. They are so generous with recipes, baking and braiding instructions and innovative ideas of what makes a great challah. Give the show a listen and check out their amazing vegan challah recipe they’ve shared with me.
The photo above is Sara Klegman and co-founder Elina Tilipman. Photo by Sally Claire.
Who thought baking Challah could be so magical? Well, it is and especially as seen through the eyes of my guest this week Dr. Beth Ricanati. We talk about Challah and how it can connect with you, through Jewish history, as a way to think about your own well-being and of course all about baking Challah. I can guarantee you that before you finish listening to this episode you’ll want to have your own Challah baking in your oven… and you can! Check out the recipe section for the ‘how to’ and have a wonderful time with me as we think about bread as the staff of Jewish life.
Happy 2019 one and all! It’s been awhile since my last new episode. In the interim I decided to branch out a bit and take the opportunity to talk with many more guests located all over the country. There are so many people with a real passion for Jewish food and could be more fun than sharing their stories with you. In my first episode for the new year I talk with Shannon Sarna, a name you’ll want to remember. Shannon and I cover food trends to watch for in 2019, her cookbook, The Modern Jewish Baker and her new podcast beginning this February. It’s an extra long episode, I hope you enjoy it.
Chef Zach joins me in Part 2 to talk about his new restaurant endeavor in Chicago – building Galit, his first restaurant from the bottom up. The goal: to bring fine dining, as in Israeli Cuisine to Chicago.
Hard Work + Focus + James Beard Award= New Restaurant – Galit!
What’s it like to be a young Chef with a dream to open your own restaurant? I thought it would be interesting to get inside the process and to hear first hand about what it takes to find yourself in a new city about to open your own place. I talk with James Beard winner Chef Zach Engel about his path to Gailit, his new restaurant opening in Chicago in early 2019. This is Part 1.